Recipe by: Plant Powered Metro New York
Roasted tofu and garden vegetables in a balsamic herb blend that is easy, oil-free, and packed with flavor in every bite.
Diets Dairy free , Gluten free , Halal , Low carb , Low cholesterol , Low fat , Low phosphorus , Low potassium , Low protein , Low sodium , Nut free , Vegan , Kosher , Low sugar , Vegetarian
Ingredients
Yield:
Yield
Serves 4
- 14 ounces firm or extra-firm tofu
- 1 medium carrot, cut into 4 sections
- 1 medium onion, cut into ¼ inch slices
- 8 medium radishes, quartered lengthwise
- ½ large red bell pepper, deseeded
- 4 tablespoons water
- 4 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1 clove garlic, finely minced
- 1/2 teaspoon freshly ground pepper
- ½ cup water, if needed
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Directions
Prep: 15 min, Cook: 25 min, Total: 40 min
- In a bowl, combine lemon juice or balsamic vinegar, water, dried herbs, black pepper, and garlic (if using).
- Steam the carrots and radishes for 3-4 minutes, or place vegetables in a glass bowl with a couple of drops of water and microwave for 2-3 minutes.
- Preheat oven to 400°F (200°C). Line 1-2 baking sheets with parchment paper or a silicone baking mat.
- Over a sink, lightly press the entire block of tofu between your palms and hold for 10-15 seconds. Do not press too hard as this can begin breaking up the tofu. Cut into ½ inch cubes.
Add tofu and vegetables to the bowl and gently toss to coat. Let sit for 10–15 minutes.
If making Autumn Bowls, make the bulgur wheat.
- Spread tofu pieces and vegetables, including the steamed ones, in a single layer on a sheet. Use another sheet if needed. Roast for 15–20 minutes, flipping halfway through, until golden and lightly crisped.
- Let cool slightly and serve warm or chilled.
Chef's Note: This is the filling for our Autumn Gathering Bowls. Don’t forget the Bright & Bold Mustard Sauce!
Nutritional Information
Serving Size: ¼ of the recipe (≈3½ ounces tofu with vegetables
- Calories: 208 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 3.5 g
- Total Sugars: 4.4 g
- Protein: 13.2 g
- Fat: 10 g
- Saturated Fat: 1 g
- Sodium: 18 mg
- Potassium: 177 mg
- Calcium: 395 mg
- Phosphorus: 248 mg
For more information about Nutrition and Kidney Health
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